Pan Seared Speyside Salmon Fillet

 Recipe provided by The Four Seasons Hotel in Perthshire

1. Boil potatoes in salted water with the sprigs of mint, drain and cool naturally.
2. Peel carrots continually to the core, cut into strips, blanche in boiling salted water for 12 seconds, butter and season.
3. Sweat off shallots, tarragon, white wine and vinegar.  Reduce cream and butter, bring to the boil and simmer.
4. Cut salmon into finger thick slices, pan sear in a non-stick pan.  Cut new potatoes, add to pan with a knob of butter and season.
5. Serve with a generous glass of Forge Mill Chenin Blanc